Here are a few recipes of easy-to-make desserts

Sweet, delicious, no fuss. The classic Indian dessert is the perfect, oh-so-sweet ending to a meal. Here are some easy-to-prepare dessert ideas to end a gourmet feast.

Cabbage kheer

Ingredients

1 litre full cream milk

1 cup tender cabbage, roughly torn from the innermost white layer

Half cup sugar

A pinch of green cardamom powder

A few strands of saffron

1 tsp cold milk

2 tbsp chopped nuts of your choice

Method

Simmer the milk on low flame. Add in torn cabbage and simmer till it’s reduced to one-third of the quantity. Mix in sugar and cardamom powder and cook. Dissolve saffron in cold milk and add to the prepared kheer. Garnish with nuts and serve.

Papaya Crush

Ingredients

3 cups sweet papaya, peeled, deseeded and cut into small pieces

200 gm sugar

2 tbsp ghee

1 tsp cardamom powder

1 cup milk

2 tbsp chopped nuts

Method

Mash the papaya pieces. Heat one tbsp of ghee in a pan. Add the papaya pieces and cook on low flame. Once the papaya begins to dry up, add sugar a little at a time. Also add milk a little at a time so that the milk soaks in the papaya paste. Add the cardamom powder, sugar, milk and remaining ghee till all of them mix well into the papaya. Stir and cook on low flame till fine aroma arises. Once the papaya crush is ready, serve garnished with nuts.

Kulfi

Ingredients

3 litre milk

Half cup sugar

Half cup almonds roasted and chopped

One tbsp warm milk

A pinch of saffron

A pinch of green cardamom powder

Method

Boil the milk and simmer till it reduces to one-third its quantity, stirring constantly. Add sugar and stir till it dissolves. Soak saffron in one tbsp of warm milk and add it to the reduced milk. Add almonds, cardamom powder and mix. Pour this mixture in small earthen pots and seal them airtight. Freeze them in refrigerator. Serve chilled.

Shahi Jalebi

Ingredients

2 cups maida

Half tsp baking powder

2 cups sugar

A pinch of saffron

1 tsp cardamom powder

2 tsp pistachio

100 gm thick rabri

A few drops of rose water

Ghee for frying

Method

Mix maida with baking powder and water to make a batter the consistency of thick cream. Put it aside in a warm place and allow it to ferment for 24 hours. Dissolve sugar in two cups of water and boil till it becomes a syrup of one-thread consistency. Add the saffron soaked in warm water. Now heat enough ghee in a pan. Fill up batter in an ordinary plastic funnel or a coconut shell with one eye pierced. Place your finger on the hole till you are ready and then release the batter to fall into continuous double circles. Allow the jalebis to set and then turn over once.

When fried well, remove them from the frying pan and slip them into the syrup. After two or three minutes take them out of the syrup, drain and sprinkle cardamom powder. Top with rabri and add a few drops of rose water. Garnish with pistachio and serve.